Hakka

Hakka-Style Saute Fermented Bean Curd with Pork (豆腐乳豬肉片)

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Hakka-Style Saute Fermented Bean Curd with Pork (豆腐乳豬肉片)

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Recipe by Mitch Course: MainCuisine: HakkaDifficulty: Easy
Servings

2

servings
Prep time

2

minutes
Cooking time

12

minutes
Calories

300

kcal
Total time

14

minutes

This is our fourth dish in our journey into Hakka cuisine. This was the best tasting dish in the series thus far; it was so good we ate it for several days in a row. It was also the first time I cooked with fermented bean curd (豆腐乳). It is a unique ingredient that has an addictive soy flavor. We will definitely be experimenting more with it in the future.

Ingredients

  • 500 g pork (sliced)

  • 0.25 onion (diced)

  • 200 g asian mushrooms

  • 1 tbsp garlic

  • 2 green onions

  • Sauce
  • 2 pieces fermented bean curd

  • 1 tsp juice from fermented bean curd

  • 1 tsp soy sauce

  • 1 tsp sugar

  • 1 tbsp rice wine

  • 1 tbsp water

Directions

  • Add oil to wok over medium-high heat. Add yellow onion and garlic until fragrant (1 minute).
  • Add the sauce (fermented bean curd, juice from the fermented bean curd, sugar, soy sauce and rice wine) to a wok, and mix well (1 minute).
  • Add mushroom, meat, and green onion and continue cooking until the meat is done (6-10 minutes).
  • Season with black pepper and white pepper.
  • Garnish with reserve green onion.
 

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